BARRAMUNDI CASSEROLE

Preheat your oven to 180 deg C. Grease an oven proof dish , ( casserole ) . The ingredients you need for this fish dish are 750 gm of Barramundi fillets , juice of 1 lemon , 2 tbs of butter / marg , 1 peeled and chopped onion , 1 cup of chopped celery , 125 gm of sliced mushrooms , 1/2 cup of white wine , 1/2 cup of evaporated milk , 3 tsp of cornflour , 1 tsp of dried dill / fennel , chopped fresh parsley to serve . For the topping 1 x 420gm can od corn kernals , drained , 1 and 1/4 cups plain flour , 4 tbs of butter/ marg , 60 gm of tasty grated cheese . Let's get started , place the Barramundi fillets in the prepared ovenproof dish and squeeze the lemon juice over . Heat a frypan and melt the butter and cook the onion and celery until softened , then spoon over the fish and add the sliced mushrooms . In a small saucepan mix the wine and milk together , then thicken with the cornflour blended to a paste with a little water . Now add the herbs, seasoning and pour over the Barramundi . Spoon the corn sauce over the fish , rub the butter / marg into the flour , stir in the cheese , sprinkle over the corn . Bake in the preheated oven for 20 minutes or until the fish flakes easily . Garnish with parsley sprigs . It's up to you serve with mashed potatoes or a mixed leaf salald , it's your dish .

CHINESE GINGER SYRUP CAKE

INGREDIENTS REQUIRED ... 1 cup of crystallised ginger , 1 and 1/2 cups of water , 1 cup of soft brown sugar divided in half ,1/2 cup of honey , 1/4 cup of castor sugar ,125gm of room temp butter/ marg , 2 eggs beaten , 1/2 cup of milk , 1 and 1/2 cups of self raising flour . Whipped , thickened cream for serving . Preheat your oven to 180 deg C and well grease a 20 cm non stick cake pan . So let's get started , first place the crystallised ginger , which you need to slice thinly in a medium saucepan along with the water , 1/2 cup of brown sugar , the honey and bring to a simmer for 10 minutes . Remove from heat and set aside to cool . Using your electric mixer cream together another 1/2 cup of brown sugar and the butter until thick and creamy . Now alternatively add by stirring with a wooden spoon the beaten eggs , flour and milk , making sure all ingredients are thoroughly combined . Strain the sliced ginger from the cooled syrup , add 3/4 of the sliced ginger to the batter, stirring to combine . Pour the batter into the prepared pan and bake in the preheated oven for 60 minutes or until a skewer inserted comes out clean ( the cake should be firm and dry on top ) . Remove the cake from the oven , cool slightly and then remove to a wire rack and spoon over the remaining syrup and allow to soak in . To serve fold remaining ginger slices into whipped , thickened cream and serve alongside or on top of the cake . Delicious .

NEW ENGLAND FISH CHOWDER

Ingredients needed for this delicious fish chowder , 1/2 cup of diced ham , 1 cup of sliced onions , 2 cups of diced potatoes ,2 cups of hot water , 750 gm of cubed flake or basa fillets , 2 cups of cream , butter ,oil , minced garlic , dried dill and cracked black pepper . Add 2 tbs of butter/ marg to large pot and add 1 cup of peeled and sliced onions ,fry gently until softened . Add 1/2 cup of diced ham along with 2 tbs of minced garlic ,stir to combine . Add 2 cups of diced potatoes , cover and cook gently until the potatoes are just tender . Add the cubed fish pieces and 1 tbs of dried dill , continue to cook gently until the potatoes are softened and the fish is cooked through . Season with cracked black pepper . Stir through 2 cups of cream and gently reheat . Serve sprinkled with chopped parsley.

RICH INDIAN STYLE BREAD AND BUTTER PUDDING

The ingredients needed for this dessert 1 litre of full cream milk ,5 eggs lightly beaten , 200gm of castor sugar ,1 tbs of rosewater syrup ,1 tsp of vanilla extract , 1/2 tsp of ground cardamon , 1/2 tsp of grated nutmeg ,6 slices of white bread , plenty of butter/ marg to generously butter the bread on both sides ,1 tbs of sultanas ,2 tbs of chopped mixed peel,1 tbs of pistachios and 100gm of almond flakes . Generously grease an ovenproof dish (1.5 litre ). Preheat your oven to 200 deg C . Bring the milk to a simmer and continue to simmer over a low heat for 30 minutes . Stir frequently with a wooden spoon , scrapping the bottom of the saucepan . The milk will eventually turn a deeper shade , giving off a nutty aroma , when the milk is ready , it will be reduced by a quarter and coat the wooden spoon . Remove from heat and leave to reduce in temperature to become just warm , stirring frequently to avoid a skin forming . Beat the lightly beaten eggs with 150 gm of castor sugar until light and foamy . Now sprinkle the greased oveproof dish with 50 gm of castor sugar until well coated . Remove the crusts from the bread and butter liberally on both sides . Arrange 3 of the slices over the base of the dish , trimming them to fit . Sprinkle the sultanas and the mixed peel on top , then cover with the remaining slices . Once the milk has reduced in heat to warm whisk the egg and sugar mix into the milk , stir through the rosewater, vanilla extract , cardamon and nutmeg and pour over the bread . Sprinkle with the almond flakes and pistachios . Place in the preheated oven and bake for 10 minutes , reduce the temperature to 180 deg C and bake for 15 minutes or until a skewer inserted comes out clean . This pudding should be served golden and crisp on top and can be served warm or cold with thickened cream or custard .

DALE’S PULSE PASTA AND BOLOGNAISE SAUCE

The ingredients that Dale used for this dish were , 225gm packet of dried pasta made with pulses, 700gm bottle of chunky pasta sauce ,500gm of premium ground beef mince , 1 large onion, 3 tbs of minced garlic 1 dsp of dried chilli flakes , 1 tsp of ground cumin and 1 dsp of ground turmeric . Peel and thinly slice the onion and place in a large pan with a spray of cooking oil and the minced garlic cook over a medium heat until the onion softens . Place the dried pasta in a saucepan of salted , boiling water and boil until tender , then strain in a colander with running water .Set aside . Add the minced beef to the softened onion and cook over a medium heat until the mince colours , stir in the 700ml of chunky pasta sauce , the ground turmeric and cumin . Finally stir through the chilli flakes , cover and simmer for 20 minutes . To serve stir through the prepared pulse pasta and bring back the sauce to a simmer and now you are ready to serve .

THE MANOR INSIDE OUT BURGERS

To prepare The Manor burgers you will need 500 gm of minced beef , 1 onion peeled and grated ,cracked blacked pepper ,115gm of soft blue cheese or grated mozarella cheese , 1 tbs of minced garlic , 4 tbs of granulated nuts and 2 tbs of sriracha sauce . This is so simple .... Mix the minced beef with the grated onion , pepper , sriracha , granulated nuts and divide the mixture into 8 flat burger rounds. Divide the cheese between 4 burger rounds , prees the remaining rounds together to enclose the filling . Grill or barbeque for 6 minutes on each side, serve in rolls or on plates along side a green leaf salad .

INDONESIAN NUTMEG CAKE

This cake is rich and exotically flavoursome , it showcases the influences of traders to Indonesia throughout the centuries ,the Portuguese , Indians , Arabs and many others , but today enjoyed as a truly decadent treat . The ingredients you need , 2 cups of plain flour , 2 cups of soft brown sugar , 1 tbs of mixed spice , 1 dsp of baking powder , 130 gm of butter/ marg , 1 tsp of bi carb of soda ,1 egg , 1 dsp of ground nutmeg , 1 cup of milk , 2 tbs of white castor sugar . Preheat your oven to 180 deg C . Generiously spray / grease the sides of a 20cm springform cake pan . Remove the sides , lay a sheet of baking paper over the base , replace the sides of the cake pan , firmly locking in the baking paper . In a large bowl , mix together the flour , brown sugar , mixed and baking powder then rub in the room temp butter/ marg until it resembles course breadcrumbs . Spoon half the mixture over the base of the prepared pan . Now mix together the bicarb of soda , the beaten egg and nutmeg into the milk . Now add the milk mixture to the remaining flour mixture. Stir thoroughly to combine . Pour the batter onto the crumbs in the cake pan , sprinkle with the castor sugar over the top of the batter . Bake in the preheated oven for 1 hour and 10 minutes or until golden brown and springy when pressed gently with your finger in the centre of the cake .( my cake was perfectly done at 45 minutes , again all ovens are different ). Cool in the cake pan foe 5 minutes , then turn out and cool thoroughly on a wire rack . Serve with whipped cream.